Loanatik’s Almond Biscotti Recipe

Almond Biscotti
Yields 16
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
  1. 125 Grams almonds
  2. 288 Grams all purpose flour
  3. 13 Grams baking powder
  4. 5 Grams Sea Salt
  5. 112.5 Grams granulated sugar
  6. 150 Grams brown sugar
  7. 172 Grams (3) large eggs (room temperature)
  8. 115 Grams olive oil
  9. 9 Grams almond extract
  10. 1/2 tsp vanilla extract
  11. 2 tsp lemon zest
  1. Preheat oven to 300° F
  2. Toast almonds in a pan on the stove until they become aromatic
  3. At the start of the receipe I premeasure all of my ingredients in separate small bowls wet/dry/additions. Always thoroughly mix the dry ingredients together so that they are distributed evenly throughout (flour, baking powder, salt and sugars).
  4. In a large bowl whisk eggs, olive oil, extracts, and zest together
  5. Add flour mixture to egg mixture; stir with wooden spoon until just incorporated.
  6. Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
  7. Divide dough in half placing each half on a large, parchment lined, cookie sheet.
  8. Bake for approximately 30 minutes or until golden brown in colour and firm. Let cool slightly. Reduce heat to 275° F
  9. Remove from baking sheet and transfer to cutting board.
  10. Using a serrated knife, slice cookies at an angle about 3/4 inch thick.
  11. Place slices (standing up) back on the baking sheets, and return them to the oven at 275° F for another 15 – 20 minutes.
  12. Place on a wire rack to cool.
Adapted from Test
Adapted from Test

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